1. Heat oil in a large soup pot over medium high heat. Cook onion and carrot until tender and lightly browned, about 8 minutes. Add garlic and cook 1 minute. Add spices and cook 1 minute. Stir in vegetable stock and yams. Bring to a simmer, reduce heat to low and simmer, uncovered, for 30 minutes until yams are tender. Add tomato sauce and diced tomatoes and return to a simmer. Stir in peanut butter.
2. Using an immersion blender, blend until smooth. Stir in chopped peanuts.